Sunday, March 24, 2013

Seared Salmon with Orange, Fennel & Beetroot Salad

Recipe adapted from Coles Magazine, April 2013 issue, page 44

Serves 4


3 oranges
½ red onion, finely sliced
1 fennel bulb, halved and very finely sliced
50g baby rocket
2 tablespoons extra virgin olive oil
1 tablespoon Italian red wine vinegar
1 teaspoon Dijon mustard
freshly ground black pepper
2 teaspoons olive oil
4 x 180g fresh salmon fillets
250g baby beetreet, cooked, quartered

  1. Using a small sharp knife, cut skin and white pith from oranges. Holding an orange in your hand over a bowl to catch the juice, cut between the membrane to release segments. Place orange segments on a plate and squeeze membrane to extract more juice. Repeat with the other orange.
  2. Combine orange segments, onion, fennel and rocket in a bowl. Use a fork to whisk extra virgin olive oil, vinegar and mustard into orange juice, then season to taste with salt and freshly ground black pepper.
  3. Heat the olive oil in a large non-stick frying pan. Cook salmon over medium-high heat for 3 minutes each side, or until cooked to your liking.
  4. Toss the salad with dressing and arrange on four plates. Add the beetroot and salmon and then serve immediately.

Friday, March 15, 2013

Smoked Salmon and Ricotta Fettuccine

Recipe modified from Latina Fresh

Serves 4


375g fresh egg fettuccine 
finely grated zest and juice of a large lemon
¼ cup olive oil
¼ cup baby capers
200g smoked salmon, cut into strips
½ small bunch flat leaf parsley, roughly torn
125g fresh ricotta
cracked black pepper


  1. Place a large pan of water on to boil for the pasta. 
  2. In a bowl whisk together the lemon juice and oil until it becomes creamy. 
  3. Add the grated lemon zest, capers, salmon strips and parsley. 
  4. Add the pasta to the boiling water and cook according to pack directions. Drain and toss with the salmon mixture.
  5. Spoon on the ricotta and gently stir through the pasta, season with freshly ground pepper.
  6. Divide between bowls and serve immediately

Tip: Try dill instead of parsley for a flavour variation
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